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Red Oak Farm
3040 Big Buck Road
Trezevant, TN 38258
owners@redoakfarm.com
Copyright © 1998 -2008
All Rights Reserved
Red Oak Farm
Revised: almost weekly
These emu fan steaks masquerade as chicken fried, but they have a surprise inside.......
Emu Fan Steak with Gorgonzola and Walnut Stuffing
- 4 ounces Gorgonzola cheese, softened
- 2 tablespoons heavy cream
- 4 Emu Fan steaks, butterflied and lightly tenderized
- 3 cups flour
- 3 tablespoons cooking oil
- 1/2 cup coarsely chopped walnuts
- 1 tablespoon Madeira wine
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 2 chicken eggs, slightly beaten
Mix well the cheese, walnuts, cream and wine, set aside. Salt and pepper the steaks. Spoon 1/4 of the cheese mixture in the center of one half of the butterflied steak. Brush around the edges of the filling with some egg. Fold over and press the edges together to seal. Carefully dip steaks on both sides in the flour, then in egg, then in the flour again.
Head 1/4 inch cooking oil in a large skillet over medium high heat. Add the steaks, cook carefully, turning only once. About 3 minutes per side or until golden.
Serves 4.